摘要
餐饮业的长足发展给烹饪教育的发展带来了新的机遇和挑战。长期以来,由于我国高职教育管理体制条块分割导致对高等和中等职业教育缺乏统筹管理,致使在中、高职烹饪教育衔接中出现了如培养目标,课程设置,教学内容,招生考试等一系列问题。烹饪中等职业教育和烹饪高等职业教育同属于烹饪职业教育的范畴,又分属不同的教育体系,两者的衔接是必要的,也是可能的,课程是衔接的关键,对口招生考试是衔接的桥梁,而师资队伍结构是衔接的重中之重。
The educational development of dining industry has brought the new opportunity and challenges. For long time, because of of our high vocational school education manage, occupation education lacks the orchestration man- agement it cause appearing in win. The cooking medium of technical secondary school and vocational education belong to the same in cooking category of the occupation education, and then accordingly belong to education system, it is necessary link both up, also is possible. The courses is the key that link up. Solicit students the bridge that the examination is to link up to, but the teachers team structure isthe key to link up.
出处
《山东商业职业技术学院学报》
2006年第4期43-46,共4页
Journal of Shandong Institute of Commerce and Technology
